Title: White Bean, Wheat Berry, and Escarole Soup
Categories: Cooking liv, Import
Yield: 1 Servings

1 lb Dried baby lima beans or
-other dried, picked over
-white beans
2 Ham hocks
2/3 c Wheat berries*
8 c Water
2 c Chicken broth
2 md Onions, chopped
3 Carrots, chopped
3 Celery ribs, chopped
1 Bay leaf
1 ts Dried rosemary, crumbled
1 Head escarole (about 1
-pound), chopped coarsely
3 Garlic cloves, minced

*available at natural foods stores and some specialty foods shops

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak
and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat
berries in water and broth, covered, 1 hour. Add drained beans and bring to
a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay
leaf, and rosemary and simmer, covered, until beans are tender, about 1
hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard
fat and bones and chop meat. In a blender or food processor pure 3 cups
soup. Stir pure into soup with chopped meat and escarole and simmer,
uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup
may be made 4 days ahead (cool uncovered before chilling covered.) Yield:
15 cups
NOTES : (Courtesy Gourmet Magazine)

Recipe by: Cooking LiveShow #CL8792

Posted to MC-Recipe Digest V1 #369, by Angele Freeman
on Sun, 12 Jan 1997.